Squash & Kale Salad

9 Nov

Based on Roasted Delicata Squash Salad.

Preheat the oven to 400.

  • 1/2 lb potatoes, cut into bite size pieces
  • 3/4 lb squash, cut into pieces
  • 1/4 C olive oil
  • 1/4 C miso
  • 1 T sriracha
  • 3 T lemon juice
  • 1 1/2 oz kale, ripped into pieces
  • 4 radishes, chopped thin
  • 1 1/2 oz toasted nuts

Toss potatoes and squash with a 1/3 cup of miso, oil and sriracha mixture. Roast 25-30 minutes.

Whisk lemon juice into remaining oil mixture. Season to taste. Stir it into the kale.

When roasted veggies are done, toss with kale, radishes and nuts.

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